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Yak Roasts

Yak Brisket with Fresh and Dried Mushrooms
The meat is slow-simmered in red-wine sauce with sliced red onions and a variety of herbs.

Servings
: 10 with 4lbs Yak Brisket

Ingredients: 
1/2 ounce sliced dried porcini mushrooms (about 1/2 cup)
1/2 pound shiitake mushrooms

1/2 pound small white mushrooms

1/4 cup vegetable oil

1 Yak brisket, (4 pounds) trimmed

4 medium red onions, sliced

2 garlic cloves, sliced

3 tablespoons all-purpose flour

2 cups yak broth

1 cup dry red wine

1/4 cup brandy

4 large whole fresh sage leaves

1 bay leaf

1 1/2 teaspoons fresh thyme leaves

1/2 teaspoon salt

1/4 teaspoon coarsely ground black pepper

1/4 cup chopped fresh parsley
Thyme sprigs for garnish

Preparation:

1. In small bowl, soak dried mushrooms in 3/4 cup boiling water 30 minutes. Meanwhile, cut off and discard stems from shiitake mushrooms; trim stem ends from white mushrooms. Clean mushroom to remove sand or soil.

2. With slotted spoon, remove porcini mushrooms from soaking liquid, reserving liquid. Rinse porcini mushrooms to remove sand or grit; chop. Strain soaking liquid through sieve lined with unbleached paper towel. Set aside.

3. In 8-quart Dutch oven, heat vegetable oil over medium-high heat. Add brisket and brown on both sides, about 10 minutes. Remove brisket and set aside. Add onions to Dutch oven and cook over medium heat until lightly browned, about 15 minutes, stirring occasionally. Stir in garlic and cook 30 seconds. Stir in flour and cook until browned, about 2 minutes.

4. Preheat oven to 325 degrees F. Return brisket to Dutch oven. Stir in chopped porcini mushrooms, mushroom liquid, whole shiitake and white mushrooms, broth, red wine, brandy, sage, bay leaf, thyme leaves, salt, pepper, and 2 tablespoons chopped parsley. Heat to boiling over high heat. Cover Dutch oven; 2 to 3 hours or until brisket is fork-tender. Alternatively cook in a slow cooker for 5 to 6 hours.

5. Remove meat from Dutch oven to large platter; let stand 15 minutes. Skim fat from sauce in Dutch oven. Discard sage and bay leaf. Heat sauce to boiling over high heat. Reduce heat to medium-high and cook, uncovered, 15 minutes to thicken sauce slightly. Stir remaining 2 tablespoons parsley into sauce. Slice brisket across the grain. Serve brisket with sauce. Garnish with thyme sprigs.


Cider Marinated Roast Yak

Ingredients: 
1 Yak roast, 3-4 lbs. rump, sirloin tip, or chuck, tied
2 c. apple cider
2/3 c. salad oil 
1 tbsp. lemon juice
1/2 c. onion (1 med.), chopped 
3 cloves garlic, unpeeled, smashed, but not completely crushed 
1 bay leaf 
1 tsp. each salt, thyme, whole allspice, dry mustard 
1/2 tsp. pepper 
2 tbsp. arrowroot. 

Make about 2 dozen slits in the meat on the outside, 1 inch deep; place in glass or plastic bowl.
Combine apple cider, oil, lemon juice, onion, garlic, bay leaf, salt, thyme, allspice, mustard and pepper.
Pour over meat.
Cover, marinate in refrigerator for 4 hours or more.
Remove roast from marinade.
Place on roasting pan.
Insert meat thermometer so it reaches the thickest part.
Roast at 300 degrees until thermometer reaches 140 degrees, about 2 hours for rare meat (meat continues to cook after it is out of the oven).
Remove onto warm platter.
Strain marinade. 
Add marinade to the drippings, reserving 2 to 3 tablespoons of the marinade liquid to mix with arrowroot. 
Stir arrowroot into boiling liquid. 
Cook until thickened. 
Glaze roast with the sauce. 
Slice very thinly to serve. 

Good served with: potato casserole, glazed carrots, green salad, bread. For 10 servings: 1 1/2 times the ingredients, cooking time: 2 1/2 hours. Preparation time: 10 minutes. Marinating time: 4 hours or overnight. Roasting time: about 2 hours. Oven temperature: 300 degrees.





Pikes Peak Yak Roast  August 20th 2011

Marinate Roast in equal parts of olive oil and vinegar for 12 hours, turning every so often.

Place roast and marinade in crock pot/slow cooker and cover with chicken broth and some splashes of wine. Add in some chopped leeks and garlic and 1 cup of chopped green chile, either hot or medium. 2 tspns tomato paste. Cook on low turning every so often.

Remove roast after 6 to 8 hours. Gravy can be thickened with flour or arrowroot.
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